Cannoli with Custard Filling Recipe

Enjoy making these classic Italian cannoli with a delightful custard filling. Perfect for a special treat or dessert!

Ingredients:

For the Pastry Shells:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, chilled and cut into small pieces
• 1 large egg, beaten
• 1/2 cup sweet white wine or water
• Vegetable oil, for frying

For the Custard Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

Instructions:

Prepare the Pastry Dough:

1. In a large bowl, mix the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
2. Add the beaten egg and sweet white wine (or water) gradually, mixing until the dough comes together.
3. Knead the dough on a lightly floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.

Prepare the Custard Filling:

1. In a medium saucepan, heat the milk over medium heat until it begins to simmer.
2. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
5. Remove from heat and stir in the vanilla extract and butter until smooth.
6. Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until chilled.

Shape and Fry the Pastry Shells:

1. Roll the chilled dough out on a floured surface to about 1/8 inch thickness.
2. Cut out circles using a cookie cutter or a glass. Wrap each circle around a metal cannoli tube, sealing the edges with a bit of beaten egg.
3. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the pastry shells in batches until golden brown and crispy, about 2-3 minutes per batch.
4. Remove from oil and drain on paper towels. Let them cool slightly before carefully removing the metal tubes.

Fill the Pastry Shells:

1. Once the shells are completely cool and the custard is chilled, fill a pastry bag with the custard.
2. Pipe the custard into both ends of each pastry shell, filling them completely.

Serve:

1. Dust the filled pastries with powdered sugar before serving. Enjoy them fresh for the best taste and texture.